How to Velvet Chicken

by Mike Hsu // 08/30/2015 // 1 Comment

Ever wonder why your stir fry chicken breast is always dry and hard, unlike the Chinese restaurant’s silky smooth and tender chicken? Even if we first marinate our chicken in a cornstarch slurry, it often clumps up in the stir... Continue reading →

Baked egg with Prawns (蝦仁烘蛋)

by Jeff Kang // 08/26/2015 // No Comments

Baked egg with prawns is one of my favorite dishes. Although it got the name baked, it’s actually deep fried, the reason why it’s called baked egg is that it buffs up when it’s fried, like a baked bread. Like... Continue reading →

Sichuan Celery Salad (涼拌芹菜)

by Mike Hsu // 08/23/2015 // No Comments

Even though a lot of Sichuan food is numbingly spicy, there are a handful of dishes that helps combat the spiciness. Introducing the Sichuan Celery Salad. The salad is not referring to a garden salad or a caesar salad but... Continue reading →

Omelet Fried Rice 蛋包飯

by Jeff Kang // 08/20/2015 // 1 Comment

There are many things which are considered “happy meal” for Taiwanese children in addition to the well-known McDonald’s version. Those dishes include corn chowder, pizza, corn dog, tonkatsu curry rice, and last but not least, omelet fried rice. Omelet fried... Continue reading →

No Churn Ice Cream

by Mike Hsu // 08/16/2015 // No Comments

Ice cream is very expensive in Japan and it only comes in mini cup sizes and not many American flavors like cookies and cream, rocky road, or rum raisin. When I was working in Japan, I purchased my first ice... Continue reading →

Mu Shu Pork (木須肉)

by Jeff Kang // 08/12/2015 // No Comments

Although you might already know that Chinese food is not just orange chicken and sweet sour pork, you probably are not familiar with the difference between Northern Chinese cuisine and Southern Chinese cuisine. Northern China is colder which is better... Continue reading →

Baked Fish Dynamite

by Mike Hsu // 08/09/2015 // 6 Comments

Salmon is the most consumed fish in America but how come you never find it in a Chinese restaurant? Because in Chinese cooking, a white fish is preferred for its milder flavor and flakier texture. Traditionally, this white fish is... Continue reading →

Shredded Pork with Sweet-Bean Sauce 京醬肉絲

by Jeff Kang // 08/06/2015 // 2 Comments

When I was living in Taiwan, Shredded Pork with Sweet-Bean Sauce is my favorite dish. Its Chinese name means “Shredded Pork with BeiJing sauce”. This dish is invented by a poor grandpa. His grandson craved to eat Peking Duck, but... Continue reading →

Braised Pork Leg (紅燒元蹄)

by Mike Hsu // 08/02/2015 // 9 Comments

Here in America, when we think of pork leg, we think of the holiday ham. Similar in Taiwan, the leg of pork is served on special occasions like lunar new year. I think the main reason is that it’s an... Continue reading →

Mike vs Jeff – Chicken, Kiwi, and Oreo Cookies

by Mike Hsu // 08/02/2015 // 2 Comments

When we first started itsmydish.com, we wanted to do something different than just another food blog so we came up with this idea of Mike versus Jeff. Each month, we will engage in a friendly virtual competition since we are... Continue reading →

It's My Dish

Month: August 2015